If you’re on the hunt for a cozy treat that wraps you up like a warm hug, this Maple Cinnamon Pumpkin Coffee Cake Recipe is exactly what your kitchen needs. It’s the perfect blend of moist pumpkin, fragrant cinnamon, and rich maple syrup, all baked into a tender coffee cake with a crunchy cinnamon streusel topping. Every bite bursts with autumnal flavors that feel both indulgent and comforting, making it an absolute crowd-pleaser for breakfast, brunch, or an afternoon snack. Trust me, once you try this recipe, it will quickly become your go-to when pumpkin season arrives.
Ingredients You’ll Need
Gathering the ingredients for this cake is refreshingly simple, yet each component plays an essential role in creating the perfect harmony of flavor and texture. From the warm spices to the sweet maple syrup, every element adds depth, moisture, and a mouthwatering finish.
- 1 ¾ cups all-purpose flour: The foundation that holds the cake’s tender crumb together.
- 1 teaspoon baking powder: Helps the cake rise with a light, fluffy texture.
- ½ teaspoon baking soda: Works with the pumpkin puree to add lift and softness.
- ½ teaspoon salt: Balances sweetness and heightens all the flavors.
- 1 teaspoon ground cinnamon: Gives the cake its signature warm, spicy aroma.
- ½ teaspoon ground nutmeg: Adds a cozy, nutty depth that complements the pumpkin perfectly.
- ½ teaspoon ground ginger: Brings a subtle zing that livens up the spice mix.
- ½ cup granulated sugar: Sweetens while keeping the texture light.
- ½ cup brown sugar: Adds moisture and a caramel-like richness.
- ½ cup unsalted butter, softened: Infuses buttery goodness and tenderness throughout.
- 2 large eggs: Bind everything while adding structure and richness.
- ¾ cup pumpkin puree: The star ingredient that lends moisture and that unmistakable pumpkin flavor.
- ¼ cup pure maple syrup: Brings natural sweetness with a woody, earthy undertone.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet hint.
- ½ cup milk: Keeps the batter moist and smooth.
- ½ cup all-purpose flour: Used again for the crumbly streusel topping.
- ½ cup brown sugar: Sweetens the topping and caramelizes as it bakes.
- 1 teaspoon ground cinnamon: Amplifies the cinnamon presence in the streusel.
- ¼ cup unsalted butter, melted: Binds the streusel and creates that perfect crispy finish.
How to Make Maple Cinnamon Pumpkin Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing an 8×8-inch baking dish or lining it with parchment paper ensures your cake can slide right out easily without any sticking. This simple step is key to keeping your cake looking flawless when it’s time to enjoy.
Step 2: Combine the Dry Spices and Leaveners
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This is where the warm, fragrant base forms for your cake. Taking a moment here to blend these dry ingredients well helps distribute those spices evenly for every bite.
Step 3: Cream the Butter and Sugars
Using a large bowl, cream the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy. This process builds the cake’s airy texture and sweetness foundation, so don’t rush — take the time to get a lovely creamy consistency that’s perfect for folding in the other ingredients.
Step 4: Mix in Eggs, Pumpkin, Maple, and Vanilla
Add the eggs one at a time, beating after each addition to fully incorporate them. Then, mix in the pumpkin puree, maple syrup, and vanilla extract. This blend brings an irresistible depth of flavor and the rich, moist texture that makes this Maple Cinnamon Pumpkin Coffee Cake Recipe so special.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry ingredients. This alternating method ensures the batter combines smoothly without becoming dense or overmixed. Mix just until combined for the best texture!
Step 6: Pour Batter and Prepare the Streusel Topping
Pour your batter into the prepared baking dish, smoothing the top before moving on. For the streusel topping, combine the flour, brown sugar, cinnamon, and melted butter in a small bowl. Sprinkle this crumbly, buttery topping evenly over the surface of the batter—it adds a wonderful crunchy contrast to the moist cake below.
Step 7: Bake to Perfection
Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. This is your green light for a perfectly baked coffee cake with a golden streusel topping that invites you to dig right in.
Step 8: Cool and Optional Finishing Touch
Allow the cake to cool slightly before slicing. If you’re looking to amp up the maple flavor, drizzle a bit of maple syrup on top. Every bite will then have an extra touch of sticky sweetness that elevates this Maple Cinnamon Pumpkin Coffee Cake Recipe to a heavenly treat.
How to Serve Maple Cinnamon Pumpkin Coffee Cake Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cooled cake for an elegant, snow-kissed look. Alternatively, a dollop of whipped cream or a spoonful of vanilla yogurt pairs beautifully, adding both creaminess and a slight tang that balances the sweetness.
Side Dishes
Pair the cake with a cup of freshly brewed coffee or a spiced chai latte for a comforting combination. Fresh fruit like sliced apples or pears works as a refreshing counterpart, cutting through the richness and complementing the autumn spices perfectly.
Creative Ways to Present
Thinking outside the box? Serve individual slices in clear dessert cups layered with a cinnamon-spiced whipped cream or mascarpone cheese. For a brunch spread, cut the cake into bite-sized squares and serve with small skewers alongside fruit and nuts for an inviting, shareable platter.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Keeping it airtight ensures the moist crumb stays fresh without drying out.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then again in foil to prevent freezer burn. Freeze for up to 2 months, making it easy to enjoy your favorite seasonal treat anytime.
Reheating
To bring leftover cake slices back to life, warm them gently in a microwave for 20-30 seconds or in a low-temp oven (around 300°F) until just warmed through. A light drizzle of maple syrup before warming adds an extra luscious touch.
FAQs
Can I use canned pumpkin for this cake?
Yes! Canned pumpkin puree works perfectly in this recipe and saves time while giving you that rich pumpkin flavor needed to make this coffee cake so delicious.
Is this cake gluten-free?
This particular recipe calls for all-purpose flour, so it is not gluten-free as written. However, you could experiment with gluten-free baking flour blends designed for a 1:1 flour substitution.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free margarine or coconut oil in place of butter and substitute your preferred plant-based milk for regular milk to keep this cake moist and flavorful while accommodating dairy restrictions.
How spicy is the cake?
The cake has a gentle warmth from the cinnamon, nutmeg, and ginger—balanced so it’s never overpowering but pleasantly cozy. You can easily add a bit more cinnamon if you love that particular spice.
Can I double the recipe?
Yes, you can double the ingredients and bake in a larger pan, such as a 9×13-inch dish. Just keep an eye on baking times, as it may need a few extra minutes. Use a toothpick to test for doneness.
Final Thoughts
I can’t recommend this Maple Cinnamon Pumpkin Coffee Cake Recipe enough for anyone craving a deliciously moist, warmly spiced treat that’s as welcoming as a cozy afternoon chat with a close friend. It’s the kind of recipe that fills your kitchen with the aroma of fall and leaves everyone asking for seconds. Go ahead and give it a try—you’re going to love how easy and rewarding this cake is to make!
Print
Maple Cinnamon Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist and flavorful autumn treat perfect for breakfast or dessert. Bursting with warm spices like cinnamon, nutmeg, and ginger, it combines tender pumpkin puree with a sweet maple syrup-infused batter topped with a cinnamon brown sugar streusel. Baked to golden perfection, this cake pairs beautifully with a cup of coffee or tea for a cozy seasonal indulgence.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree, maple syrup, and vanilla extract for rich flavor and moisture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture alternately with the milk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Make Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. Sprinkle this streusel evenly over the batter in the pan.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing. Optionally, drizzle additional maple syrup over the top for extra sweetness before serving.
Notes
- Ensure pumpkin puree is pure, not pumpkin pie filling, for best results.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs well with coffee or chai for a cozy autumn breakfast.
- You can add chopped nuts like walnuts or pecans to the streusel for added texture.
